YIELD 2 servings
this was Melissa Clark in NYT – it’s amazing! foodie guest worthy.
INGREDIENTS
2 (8-ounce) halibut fillets, preferably at least 1-inch thick
1 1⁄2 teaspoons extra virgin olive oil, more to taste
Kosher salt
Ground chile pepper, preferably Turkish or Aleppo
2 rosemary branches
1 small lemon, very thinly sliced
1⁄4 cup sliced, pitted calamata or other good-quality black olives
TIME Step 1 10 minutes PREPARATION Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan. Step 2 Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.
